Yeast breads

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species.

Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are called dimorphic fungi.

The yeast species ''Saccharomyces cerevisiae'' converts carbohydrates to carbon dioxide and alcohols through the process of fermentation. The products of this reaction have been used in baking and the production of alcoholic beverages for thousands of years. ''S. cerevisiae'' is also an important model organism in modern cell biology research, and is one of the most thoroughly studied eukaryotic microorganisms. Researchers have cultured it in order to understand the biology of the eukaryotic cell and ultimately human biology in great detail. Other species of yeasts, such as '' Candida albicans'', are opportunistic pathogens and can cause infections in humans. Yeasts have recently been used to generate electricity in microbial fuel cells and to produce ethanol for the biofuel industry.

Yeasts do not form a single taxonomic or phylogenetic grouping. The term "yeast" is often taken as a synonym for ''Saccharomyces cerevisiae'', but the phylogenetic diversity of yeasts is shown by their placement in two separate phyla: the Ascomycota and the Basidiomycota. The budding yeasts or "true yeasts" are classified in the order Saccharomycetales, within the phylum Ascomycota.

History

The word "yeast" comes from Old English ''gist'', ''gyst'', and from the Indo-European root ''yes-'', meaning "boil", "foam", or "bubble". Yeast microbes are probably one of the earliest domesticated organisms. Archaeologists digging in Egyptian ruins found early grinding stones and baking chambers for yeast-raised bread, as well as drawings of 4,000-year-old bakeries and breweries. Vessels studied from several archaeological sites in Israel (dating to around 5,000, 3,000 and 2,500 years ago), which were believed to have contained alcoholic beverages (beer and mead), were found to contain yeast colonies that had survived over the millennia, providing the first direct biological evidence of yeast use in early cultures. In 1680, Dutch naturalist Anton van Leeuwenhoek first microscopically observed yeast, but at the time did not consider them to be living organisms, but rather globular structures as researchers were doubtful whether yeasts were algae or fungi. Theodor Schwann recognized them as fungi in 1837.

In 1857, French microbiologist Louis Pasteur showed that by bubbling oxygen into the yeast broth, cell growth could be increased, but fermentation was inhibited – an observation later called the " Pasteur effect". In the paper "''Mémoire sur la fermentation alcoolique,''" Pasteur proved that alcoholic fermentation was conducted by living yeasts and not by a chemical catalyst.

By the late 18th century two yeast strains used in brewing had been identified: ''Saccharomyces cerevisiae'' (top-fermenting yeast) and '' S. carlsbergensis'' (bottom-fermenting yeast). ''S. cerevisiae'' has been sold commercially by the Dutch for bread-making since 1780; while, around 1800, the Germans started producing ''S. cerevisiae'' in the form of cream. In 1825, a method was developed to remove the liquid so the yeast could be prepared as solid blocks. The industrial production of yeast blocks was enhanced by the introduction of the filter press in 1867. In 1872, Baron Max de Springer developed a manufacturing process to create granulated yeast, a technique that was used until the first World War. In the United States, naturally occurring airborne yeasts were used almost exclusively until commercial yeast was marketed at the Centennial Exposition in 1876 in Philadelphia, where Charles L. Fleischmann exhibited the product and a process to use it, as well as serving the resultant baked bread.

The mechanical refrigerator (first patented in the 1850s in Europe) liberated brewers and winemakers from seasonal constraints for the first time and allowed them to exit cellars and other earthen environments. For John Molson, who made his livelihood in Montreal prior to the development of the fridge, the brewing season lasted from September through to May. The same seasonal restrictions formerly governed the distiller's art.

Nutrition and growth

Yeasts are chemoorganotrophs, as they use organic compounds as a source of energy and do not require sunlight to grow. Carbon is obtained mostly from hexose sugars, such as glucose and fructose, or disaccharides such as sucrose and maltose. Some species can metabolize pentoses. Yeast species either require oxygen for aerobic cellular respiration (obligate aerobes) or are anaerobic, but also have aerobic methods of energy production (facultative anaerobes). Unlike bacteria, no known yeast species grow only anaerobically ( obligate anaerobes). Most yeasts grow best in a neutral or slightly acidic pH environment.

Yeasts vary in regard to the temperature range in which they grow best. For example, '' Leucosporidium frigidum'' grows at , '' Saccharomyces telluris'' at , and '' Candida slooffi'' at . The cells can survive freezing under certain conditions, with viability decreasing over time.

In general, yeasts are grown in the laboratory on solid growth media or in liquid broths. Common media used for the cultivation of yeasts include potato dextrose agar